Awakenings from Then ’til Now allows you to Embrace Your Past, Empower the Present, Enrich Your Future.

Welcome to Awakenings

Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Sunday, December 14, 2014

The Soup You Have to Crack

During the winter months, comfort foods provide warmth from the chilly winds that cut right through to the bone. Such foods usually are presented in the form of hot beverages, soups, stews or chili. The soups, stews and chili can be served in large bowls or cups dependent upon just how hungry and cold you are. Today's soup is not just any soup...it contains seafood with this seafood still being in the shell. So, this is the soup you have to crack!

Bouillabaisse is a classic Provençal seafood stew originating from the port city of Marseille. It is loaded with a variety of bony fish - snapper, hallibut, mullet, sea bream; shellfish - clams, shrimp, lobster; and vegetables - celery, leeks, onions, potatoes and tomatoes. The broth is delicately flavored with different herbs and spices, such as fennel, basil, bay leaf, garlic, orange peel, saffron and sometimes pastis (a licorice-flavored liquor). A unique feature about bouillabaisse is the fact that the seafood is served in its shell. Yep! Shell and all dunked right into the savory broth or if preferred, the seafood and vegetables can be served separately in another bowl. The broth is perfect for dipping seasoned garlic bread.

This pot of Provençal mussels is bathed in a
bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours
ahead. Steam the mussels just before guests sit down, and serve with buttery
toasted French bread rubbed with garlic.

This dish evokes the south, the Mediterranean flavors of the
holiday, the sun and focus In the south Cote d’Azur. It also speaks of a
culinary tradition alive, the evolution of a popular dish that is cooked with
fish caught daily and has become one of the jewels of French cuisine.

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About Me

Sharla is a graduate of Troy State University and an educator with a flair for writing in poetic verse. Her latest book, Awakenings from Then ’til Now is available from Tate Publishing. It is dedicated to those who laid the foundation and established the platform for our American freedom: those who have served in the past, presently serve, or will serve our military forces in the future. A profound appreciation is extended for the sacrifice of these brave men and women who left or will leave their homes and family to ensure America’s freedom endures.

A grave price is being paid every moment of every day of the year for all the freedom America has to offer. Let us not forget those who have fought or are fighting for our nation; they are the epitome of the human spirit called freedom!